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Huevos Rancheros With Green Chile

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  • Author: Naomi
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 people 1x


These Huevos Rancheros are made with refried and black beans, fluffy eggs, a flavorful green chile, and then topped off with all the fixings. Great for a chill weekend or an easy brunch!


Units Scale
  • 810 Eggs, scrambled or fried
  • 8 White Flour Tortillas or White Corn Tortillas
  • 1 can Vegetarian Refried Beans
  • 1 can Black Beans, drained and rinsed
  • Tillamook Mexican 4 Cheese or Dairy-Free Cheese, pre-shredded
  • 1 16 oz jar 505 Southwestern® Hatch Valley Green Chile Sauce
  • 1/3 medium Onion, thinly sliced
  • 1 small Tomato, thinly sliced
  • 2 Avocados, pitted and diced
  • 12 Jalapeño Peppers, thinly sliced
  • Cilantro, to taste
  • The Original Oatly Oat Milk, or milk of choice (just a splash)
  • Ground Cumin, to taste
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste


  1. Oven: Preheat oven to 400 degrees F. 
  2. Prep the beans: On medium heat, add the refried beans, cumin and salt to taste to a small pot and mix well.
  3. Chile: On medium-low heat, add the green chile sauce to a small pot and heat through.
  4. Eggs: Start to prepare the scrambled eggs with a splash of milk and salt and pepper to taste. Or prepare the fried eggs. 
  5. Prep the tortillas: While the eggs cook, to a sheet pan, layer the tortillas side by side. Top with a smear of refried beans, black beans, and shredded cheese. 
  6. Melt the cheese: Warm in the oven until the cheese is melted and bubbly; a couple of minutes. 
  7. Assemble: Top the tortillas with the eggs and green chile. 
  8. Ganish: Serve with onion, tomato, avocado, jalapeño peppers, and cilantro.


  • Eggs: I generally make 2 per person. If making scrambled, I will add 1-2 more to the total amount for good measure.
  • Tortillas: I generally give 2 per person.
  • Category: Breakfast
  • Cuisine: Mexican
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